Check out a lovely article on Basque food and tradition in Iparralde or the Northern Basque Country from the gourmet food, wine, and travel magazine Saveur, in its continual quest to “savor a world of authentic cuisine.” Now we could get all highfalutin and scholarly about the nature of authenticity in culture as a whole, but seeing as though this is meant to be a fun blog and a downright celebration of all things Basque… we won’t! Yay!! In the article, author Jane Sigal visits a charcutier, a pepper grower, a baker, and a cheese maker in Iparralde to see how the food they make represents the place in which they live. In a beautiful philosophical turn, cheese maker Raphaël Eliceche comments that, “My cheese is for sale … Not the Pays Basque.”
Check out the full article here.
*Image: Official seal of Bayonne Ham. Photo by Émile Pujolle, courtesy of Wikimedia Commons.